3426 NOTRE-DAME OUEST MONTRÉAL, QC H4C 1P2 | 514.846.3886

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SPECIAL OFFER ON THURSDAY NIGHT : 3 courses menu for $37


Squash Soup

Apple confit, balsamic reduction


Québec Buffalo Mozzarella

Peperonata, anchovy, pangritatta


Beef Carpaccio

Smoked tomato jam, white wine shallot, parmesan, confit tomato, croutons


Grilled King Mushroom

Appletree cheese croquette, pickled grape, radish, apple, garlic oil


Stuffed Peppers

Homemade ricotta, honey, sweet onion purée, smoked fish, bacon, cheddar, hay


OYSTERMANIAL: 12 oysters



Braised Pork Cheeks

Eggplant, parsnip, sunchoke, chimichurri



Confit Mr.Petit goat stuffing, honey mushroom pasta, pear, crispy cipollini, parmesan


Smoked Venison

Fondante potato, corn, Labrador tea, pickled plum, flat beans


Duck Breast

Pearl onions, leeks, salsify, celeriac, bone marrow, sumac vinaigrier


Pan Seared Artic Char

Fava beans, grilled lemon, sea food sauce, confit rosemry potato, flat beans



Pumpkin and MapleSucre mou, pumpkin, spices, meringue, caramelized pumpkin seeds, candy floss


Chocolate Crème Prise

Butterscotch ice cream, hazelnut financier, quince, chili cacao juice, choco soil


Apple dessert

Apple beignets, caramel foam, bay leaf ice cream, caramelized apple purée, crispy oat


Québec Cheeses Apple and honey butter, crackers, caramelized nuts


The Full Irish

Gaspor sausage, fried egg, Gaspor bacon, black pudding, milk-fed piglet liver, Colcannon, grilled tomato, soda bread


Smoked Fish

Scrambled eggs, apple coleslaw, crème fraîche, lime, capers, grilled bread



Mr.Petit veal, corn tortillas, cheddar, salsa verde, lime crème fraîche, scrambled eggs


Homemade Waffles


Potato and Eggs

Cherry tomato, fingerling potato, oregano, capers, Gaspor bacon crumble, grilled bread


Shrimp Po’Boy

Fried shrimp, spicy mayo, sweet chili sauce, pickled cucumber, milk bun, red cabbage salad



Homemade goat yogurt, Gaudreau warm honey, fresh fruit

13.5(Small 6.5)

NutellOO or Jam

(with grilled bread $4)


Homemade Ketchup




Saint-Henri occupies an important place in the rich history of Montreal. First rural, the landscape of this neighborhood changed with the pace of industrial growth, always attracting more workers to the region.

EVOO recognizes itself in the creativity and the ambition of the artisans who contributed to making this neighborhood what it is today.
The team of culinary artisans ensures that everything they prepare is made from scratch, in house, by hand. Committed to the quality of local products, they work closely with local farmers to create their menu and offer the neighborhood of Saint-Henri something to remember, without forgetting a daring selection of wine and cocktails.
EVOO promises discoveries and nostalgia with every bite!


Peter Saunders, Sophie Ouellet and Claudie Harvey met while working together at restaurant DNA in early 2008. After quickly forming a unique and lasting friendship they realized each others talents. They often talked about their dreams of one day having a restaurant of their own. That dream has now been realized in the form of EVOO.



Dublin born and raised, Peter studied professional cookery at Dublin’s Cathal Brugha Street. From here he went on to work at Dublin’s Michelin starred l’Écrivian. Peter held the position of chef de parti in l’Écrivain. Here he worked primarily on pastry and discovered his love for bread making. After 18 months at l’Écrivian Peter left Ireland for a one year working holiday in Canada. Soon after he landed in Montreal, Peter realized he was in a city that he loved. He is now a Canadian permanent resident.

In April 2008 Peter started working in Derek Dammann DNA. He held the position of chef de parti for three and a half years before leaving to be the sous chef at Stelio Perpmbelon’s Sinclair, eventually going on to become the chef de cuisine.

In early 2012 Peter started planning to open his own restaurant with Sophie Ouellet and Claudie Harvey and in July 2012 EVOO was born.



Raised in Lac-St-Jean, Claudie Harvey grew up in a village where her parents ran a grocery store, which brought her, at a very young age, to take her first steps into the world of work. At 19 years old, she decided to leave Quebec to explore Canada. Her journey lead her  to Whistler, British Columbia, where she worked as a waitress in an organic  bistro.

Passionate for the tourism and the restaurant industry, she came back to Quebec to study at the Institut de Tourisme et d’Hôtellerie du Québec in international hotel management. During her studies, she worked in food service at DNA restaurant and Burgundy Lion. In summer 2010, she did an internship at a resort in Jamaica to improve her experience in various departments of hotel management. Finally, she completed her diploma with an internship in the sales departement at the Westin Montreal, where she worked , after graduation, for more than a year, as a housekeeping supervisor.

In early 2012 Claudie joined forces with her friends and ex-colleagues Sophie Ouellet and Peter Saunders and by July of that same year EVOO was born.



After completing a Bachelor of Music at the University of Montreal, Sophie Ouellet decided to temporarily put aside her saxophone to pursue her passion: cooking.

She enrolled in the school kitchen ITHQ and completed her diploma in French cuisine followed by a specialization in pastry. She soon began working in some of Montreal’s most recognized restaurants: Les Chèvres et le chou, Bronte, and finally at DNA where she spent three and a half years as Sous Chief alongside Derek Dammann.

In winter 2010, she won first place in the contest “Toqué des fromages d’ici” at the Montreal High Lights Festival. This paved the way for her trip to Melbourne, Australia, where she worked with Shannon Bennett at Vue de Monde restaurant. Upon her return, she made a stopover in Paris for an internship with Jacques Genin, renowned pastry chef. This trip was a turning point in her career and her desire to open her own restaurant was now no longer an option but an undeniable outcome. Finally back, the restaurant Sinclair at Hotel St-Sulpice allowed Sophie to reconnect with the kitchen in Montreal, holding the position here as chef de cuisine. It was now time to take the plunge and in July 2012, with Claudie Harvey and Peter Saunders at her side, they opened EVOO, where they will serve cuisine soignée.


Canada’s Best New Restaurants of 2013

The brainchild of three first-time restaurateurs - Peter Saunders, Sophie Ouellet and Claudie Harvey - who met while working in the acclaimed former DNA kitchen, EVOO ushers in a modern, stylish-yet-casual dining experience to Montrealers.

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EVOO for Brunch in St-Henri

I’ve been hearing quite a bit about EVOO since it has been open. The most recent article on this resto was the inclusion in a New York Times write up on St-Henri. Not bad. Reading up on their webpage, the team behind the restaurant is pretty impressive with all three doing time at the late DNA and other restaurants such as Sinclair, and Burgundy Lion.

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A Creative Buzz Charges a Montreal Neighborhood

Heavy industry sustained the southwest Montreal neighborhood of Saint-Henri for more than a century. But after most factories shut down in the mid-1900s, Saint-Henri was left a gritty district of discount shops and greasy spoons whose main attraction was the Atwater Market farmers’ bazaar. Now, Saint-Henri’s low rents are drawing young creative types...

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8 restos de brunchs originaux

EVOO Cuisine Soignée propose depuis peu de sustenter les estomacs dans Saint-Henri. Le soir, on y sert une cuisine française fusion qui, lors du brunch, se décline en plat de saucisses, d’œufs, de bacon, de boudin noir, de foie de porcelet et de pain, en assiette composée de jambon de porcelet de lait, d’épinards, de béchamel et de cheddar ou en plat de crevettes sautées, d’œufs pochés et de poivrons rouges. ...

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Haute Cuisine with a Whole Lotta Heart at EVOO

Sometimes, when you walk into a restaurant for the first time, you can just tell that it’s a labour of love. And that was Peter Saunders’ goal in opening EVOO alongside partners Sophie Ouellet and Claudie Harvey, who met working in the kitchen at the now defunct DNA.“We wanted to open a place that we would want to go and eat, a place for fine dining but in a more casual atmosphere.

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Les bonnes fourchettes

Cet établissement va assurément devenir un grand restaurant, avec ces trois jeunes qui arrivent du resto DNA et qui semblent avoir très bien appris. On y offre une cuisine simple, comme le cigare aux choux au lapin, l’oeuf croustillant ou encore le surprenant, surtout en ce moment, carpaccio de cheval.

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Every Thursday night, we are proposing a 3 courses (appetizer, main course and dessert) for only $37.



Every first weekend of every month come celebrate with us with our bar à bulles!
Choose your bubbles, your homemade purée and your fresh squeeze juice and do your own mimosas at your table.

Next Bar à Bulles : 3 and 4 of September


Tea’O Clock

Sorry, this entry is only available in Français.



From the 20th until the 30th of October, come enjoy a dozen of oysters for only $10



From the 3rd to the 13th of November come enjoy our 3 courses menu for $31 including an homemade artisanal bread, an amuse-bouche and a cleanser.

Pour consulter notre menu


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Mon – Tue : Closed

Wed: Supper from 6:00pm to 10:30pm

Thu – Sat : Brunch from 10:00am to 2:00pm – Supper from 6:00pm to 10:30pm

Sun : Brunch from 10:00am to 3:00pm

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